Reference: Learning Module of G10 Cookery (DepEd)

1. Learning Outcome
3:
Plating
Presentation
Prepared by: Ms. Dayana G. Villanueva

2. Plate/ Present
Meat Dishes
Basic Principles of Platter
Presentation
1. Presentation must have three
elements.
Centerpiece may be an uncut portion of the
main food item.
Slices or serving portions of the main food
item, arrange artistically.
Garnish, arranged artistically in proportion
to the cut slices.

3. 2.The food should be easy to handle and serve, so
one portion can be removed without ruining
the arrangement.

4. 3.Simple arrangements are easier to serve, and more
likely to be still attractive when they are half
demolished by the guests.

5. 4.Attractive platter are made of metals, mirrors,
china, plastic or woods, presentable and suitable
for use with food.

6. 5.It must look attractive and appropriate not
only by itself, but among other presentations
on the table.

11. When you're plating food, the goal is to create a dining
experience that tempts all of the senses, not just the palate.
When food looks appetizing the body actually produces more
fluids that aid in nutrient absorption - so you might even say that
beautiful food is more wholesome than food that doesn't look
appealing.
How to Present Food on a
Plate

12.  Avoid a monochromatic color scheme. A plate of food looks most
appealing when there's a high level of contrast in colors.
 When you're planning meals, think ahead about the colors you want to
feature on the plate.
 If you're about to serve several like-colored foods, like grilled chicken and
mashed potatoes, adding a serving or two of fruits and vegetables is a
fantastic and easy way to add pops of color.
 If you're not sure how to add color, utilize garnishes
Starting With Beautiful Food

13.  Bring out vegetables' brightest colors. The way you cook your
vegetables has a lot of bearing on the overall visual effect of a
meal.
 Lightly steam instead of boiling.
 Roast or sauté them with a little oil or butter.

14. Sear your meat and let it rest.
 This allows the juices to absorb back into the meat, so that they
don't end up running all over the plate.
 There are exceptions to the rule of searing your meat. Serving it
with a sauce is a good way to add visual interest.

15. Cook fried foods carefully. Underdone or overcooked
fried foods are difficult to present in an appealing way.

16.  Take texture into account. Texture and color go hand in hand when it comes
to how appetizing food looks on the plate. If your food looks too oily, too
dry, mushy, tough, or otherwise difficult to chew and swallow,
The way you handle the food just after it has been cooked, and before it is
plated, can really affect the texture.
Once the food is on the plate, a spritz of oil or water can improve its visual
appeal if it looks too dry.

17.  Experiment with interesting shapes.
 Cutting vegetables in interesting shapes can make the simple
become special.

18. Plating it with Care
When in doubt, choose white plates. White plates don't compete
visually with the food you're serving. They provide contrast,
making colors appear brighter and textures more interesting.
Don't forget to take the rest of the table into consideration, too.

19. Visualize the finished plate.
Consider how to present the main portion in
relation to the side dishes.

20. Limit portion sizes.
Only fill about two thirds of each plate with food.
Keep standard serving sizes in mind and aim to serve just the right
amount of each part of the dish.
As a general rule, half of the food on the plate should comprise of
vegetables, one fourth meat or another protein, and one fourth starch.
Start plating food in the center of the dish and work outward from
there, so that the food is centered in the middle of the plate.

21.  Follow the rule of odds
 Having an odd number of elements on a dish is more visually
appealing than having an even number. It creates the
impression that piece of food is being framed by the others.

22. Play with different textures
Creating a texture contrast is a good way to draw the eye.
To quickly add some crunch to a dish, try topping it with some
crushed, roasted walnuts and almonds

23.  Layer foods to add height.
 It's common to see food layering in restaurants, but home
cooks don't usually try it. Adding height to a dish can take it
from ordinary to stunning.
 An easy way to start layering food is to serve the protein on a
bed of starch.
 Aim to make foods look bigger, not smaller.

24. Use sauce wisely
If you're serving a curry, stew or soupy casserole, you
might want to drain the food of its sauce before serving,
then pour on just the right amount when you plate the
dish.

25.  Keep up with food styling trends.
Remember that styles change even within the space of
a few years or even months, so keep up-to-date by
checking out cooking magazines, cooking or foodie
websites and cooking shows for current ideas.

26. Adding Appetizing Touches
 Use garnishes that enhance the flavor of the
meal. No matter what you're serving, make sure
the garnish actually makes the dish better instead
of just cluttering up the plate.

27. Employ drizzles and swirls.
 Another way to finish food is with a drizzle or swirl of a
concentrated sauce or liquid.
 Rather than just pouring a sauce over your food, consider
putting it in a squeeze bottle so you can create a pretty swirl or
pattern.
 Don't overdo it.

28. Make sure the plate is clean
Examine the edges of the plate for fingerprints and
smudges.
This gives your presentation a professional touch.

29. The 5 Basic Elements of Plating
1. Create a Framework
2. Keep It Simple
3. Balance the Dish
4. Get the Right Portion Size
5. Highlight the Key Ingredient
-Finish